3 Reviews

I only cut the tip of the wings and left the rest intact and then browned off in the frypan before putting them into the crock pot with the sauce/marinade and then cooked for 3 hours on low and then 1 hour on high for moist succulent wings and the sauce was great served over the wings and the rice, though next time I will put the sauce into a pot and thicken with some cornflour/cornstarch slurry. Thank you Chef mariajane, made for Name that Ingredient tag game.

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I'mPat June 13, 2013

This was yummy!! I made this as a dinner with white rice on the side. The sauce was so good that I drizzled it over the rice for a great side dish!! I also threw it under the broiler one more time at the end to make them a little crispy and it was perfect! Thanks for this great recipe!

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pdsalaina February 16, 2010

These are Oh SO GOOD..... They are now part of our game plan for sure!!!

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Jill Sherstobitoff January 29, 2010
Honey-Sauced Chicken Wings